Wednesday, May 16, 2012

Frittata Florentine

From the TasteofHome Southern Comfort Diet Cookbook


6 egg whites
3 eggs
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 turkey bacon strips, chopped
1 tablespoon olive oil
1 cup fresh baby spinach
3 tablespoons thinly sliced fresh basil leaves
1/2 cup shredded part-skim mozzarella cheese


1. In a small bowl, whisk the first six ingredients; set aside.
(Next you'll want to chop your onion, red pepper, bacon, and spinach because once you get cooking it really helps to have everything ready to just throw into your pan.)

In an 8-in. ovenproof skillet, saute onion, red pepper and bacon oil until tender.

It's magic!

Reduce heat; top with spinach.

2. Pour reserved egg mixture over spinach.

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath until eggs are nearly set. Sprinkle with basil and cheese. (I put the basil on after I take the frittata out of the oven so that it doesn't welt.)

3. Broil 3-4 in. from heat for 2-3 minutes or until eggs are completely set.

Let stand for 5 minutes. Cut frittata into four wedges.
Looks like pizza!

Mom wanted some pictures too
Nutritional Value: 1 wedge equals 176 calories, 11 g fat (4 g saturated fat), 174 mg cholesterol, 451 mg sodium, 4 carbohydrate, 1 g fiber, 15g fiber

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